The Yuzu Toddy will warm your belly during the holiday season. Find out why Derek Alexander, a successful bartender, looked to the colonial era to formulate his recipe. Discover other holiday cocktails in our collection of original recipes from the top bartenders across the nation.
- 2 heaping barspoons (1/4 ounce) of yuzu honey
- 1 ounce whiskey
- 3/4 ounce apple brandy
- 1/2 ounce yuzu juice
- 5 ounces hot water
- Yuzu Honey
- 300 grams yuzu rind
- 100 grams honey
- 100 grams water
- 125 grams sugar
- 25 grams glucose
- 5 grams citric acid
- 10 grams pectin
- Add water and yuzu rind and bring to a simmer.
- Mix 100 grams of sugar and pectin.
- Add to water and rind.
- Bring to a boil.
- Add the honey, the remaining sugar and glucose.
- Heat until NAPÉ consistency. To test, coat the back of a spoon and make a trail across with your finger. The line should hold its shape.
- Add citric acid with equal parts water.
- Cook for 30 seconds to evaporate excess water and chill.
- To assemble the drink, mix the yuzu honey, Maker's Mark, Lairds Applejack bonded, yuzu juice and hot water.
Tips/TechniquesFor whiskey, Derek Alexander (the bartender who created this cocktail) suggests Maker's Mark. For apple brandy, he prefers Lairds Applejack bonded.